Recipe combo
Chicken Cheddar Melt
A simple toasted chicken melt with rotisserie chicken, cheddar cheese, tomato, red onion, and mayonnaise on sourdough bread. It is crisp on the outside, warm and cheesy inside, and easy enough for a quick meal.
Ingredients and instructions
- Servings
- 4
- Total time
- 20 min
- Prep
- 10 min
- Cook
- 10 min
Ingredients
- 2 Cup rotisserie chicken, skin removed and meat shredded - 2 (cups), Skin removed and meat shredded.
- 8 Count sourdough bread - 8 (slices)
- 8 Ounce cheddar cheese, sliced - 8 (ounces), sliced
- 1 Count tomato, sliced - 1 (medium), Pat slices dry with a paper towel before assembling.
- 0.25 Cup red onion, thinly sliced - 1/4 (cup), thinly sliced
- 0.25 Cup mayonnaise - 1/4 (cup)
- 3 Tablespoon unsalted butter, softened - 3 (tablespoons), softened
- 0.25 Teaspoon black pepper - 1/4 (teaspoon)
- 0.13 Teaspoon salt - 1/8 (teaspoon)
Instructions
Prep the fillings
1. *Shred the rotisserie chicken*, *slice the tomato*, and *thinly slice the red onion* if not already prepared; pat the tomato slices dry with a paper towel.
Assemble the melts
2. Spread *mayonnaise on one side* of each sourdough slice, then layer 4 slices with *cheddar cheese, shredded chicken, tomato, red onion, salt, and black pepper*.
Butter the sandwiches
3. Top with the remaining bread slices, mayonnaise side down, then spread *softened butter* over the outside of the sandwiches for *even browning*.
Toast the first side
4. Heat a large skillet over *medium-low heat*, add the sandwiches in batches if needed, and cook for *3 to 4 minutes* until the bottoms are golden brown.
Flip and finish cooking
5. Flip carefully, press lightly with the spatula, and cook for *3 to 4 minutes more* until the bread is *toasted and crisp* and the cheddar is *fully melted*.
Rest, slice, and serve
6. Transfer to a cutting board, let rest for *1 minute*, then *slice and serve warm*.